Guest guest Posted February 5, 2006 Report Share Posted February 5, 2006 Serve this with a nice warm loaf of bread and a veggie salad for a delicious meal in 45 minutes or less. Artichoke Spinach Shells 4 cups uncooked medium pasta shells 10 oz spinach, chopped 3 cups shredded cheddar cheese 1 can (14.5oz) Italian stewed tomatoes, chopped coarsely 1 can (14oz) water-packed artichoke hearts, drained and quartered 1 cup lite sour cream 1/2 tsp garlic salt 1 tsp minced fresh garlic Pepper to taste In a dutch oven, cook pasta in boiling water for 5 minutes. Add spinach; cook uncovered for 6 to 8 minutes more or until pasta is tender. Drain. In a large bowl, combine the remaining ingredients. Stir in pasta mixture until blended. Transfer to a 3-qt. baking dish. Bake, uncovered, at 350F for 30 minutes or until heated through. Yield: 6 to 8 servings ~ pt ~ / The good you look for is more important than the bad you find. ~ Arthur Dobrin (1943-) Quote Link to comment Share on other sites More sharing options...
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